Ingredients:
1 cup frozen or fresh cranberries, chopped (I prep in food processor)
1 1/4 cup sugar, divided
1/4 cup olive oil
1/4 butter, softened
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup water
120 g (1 cup) all-purpose flour
120 g (1 cup) white whole wheat flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
White chocolate, melted (optional)
Instructions:
Preheat oven to 375 degrees F. Coat an 8- x 8-inch baking dish with cooking spray; set aside.
Toss cranberries with 1/4 cup sugar and set aside.
Beat remaining 1 cup of sugar, oil and butter at medium speed of an mixer until creamy; beat in eggs, buttermilk and water just until blended.
Combine flours, cinnamon, baking powder and baking soda; stir well. Add buttermilk mixture to flour mixture, stirring just until combined. Pour half of batter into prepared pan; sprinkle with cranberries. Top with remaining batter, spreading carefully to edges.
Baked at 375 degrees F for 55 minutes or until pick inserted in center of cake comes out clean. Let cool and drizzle with melted white chocolate, if desired.
